Here is the recipe for one of Galatoire’s popular appetizers, Crabmeat Maison. In other restaurants, this dish is known as Crabmeat Ravigotte. Maison is French for House. So naturally, this is definitely one of their specialities.
2 large Egg Yolks
2 tablespoons Red Wine Vinegar
1 tablespoon Creole Mustard
1 teaspoon fresh Lemon Juice
1 cup Vegetable Oil
1/4 cup Capers, drained
1/4 cup chopped Green Onions, green and white parts
1 tablespoon Curly Parsley, chopped
Salt and Fresh Ground White Pepper to taste
1 pound Jumbo Lump Crabmeat, cleaned
1 head Icerbery Lettuce, washed, dried and cut into thin ribbons
2 medium Vine-Ripened Tomatoes, cored and cut into 6 1-inch slices
Fresh Chopped Parsley for garnish
Combine the egg yolks, vinegar, mustard, and lemon juice in a food processor and process for 2 minutes. With the processor running, add the oil slowly in a thin stream and process until emulsified. (Note: it will not completely mix.)
Transfer to a large mixing bowl and gently fold in the capers, scallions, and parsley. Season with salt and white pepper. Refrigerate for 2 to 4 hours.
Just before serving, gently fold in the crabmeat, taking care not to break the lumps.
Divide the lettuce among 6 serving plates and top with a slice of tomato. Spoon the crabmeat on top of the tomato slices. Garnish with fresh chopped parsley and serve.
Enjoy!!!
